دورية أكاديمية
The improvement of insulin resistance and the antioxidant capacity in type 2 diabetes mellitus rats with whiteleg shrimp shell powder (Litopenaeus vannamei)
| العنوان: | The improvement of insulin resistance and the antioxidant capacity in type 2 diabetes mellitus rats with whiteleg shrimp shell powder (Litopenaeus vannamei) |
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| المؤلفون: | Ahriyasna, Risya, Agustini, Tri Winarni, Djamiatun, Kis, Primal, Def |
| المصدر: | Potravinárstvo; Vol 15 (2021): Potravinarstvo Slovak Journal of Food Sciences; 703-711 ; Potravinarstvo Slovak Journal of Food Sciences; Vol. 15 (2021): Potravinarstvo Slovak Journal of Food Sciences; 703-711 ; 1337-0960 |
| بيانات النشر: | HACCP Consulting |
| سنة النشر: | 2021 |
| المجموعة: | Potravinarstvo (E-Journal) |
| مصطلحات موضوعية: | astaxanthin, HOMA-IR, antioxidant, T2DM, whiteleg shrimp shell powder |
| الوصف: | As estimated having an increased incidence of about 50% until 2040, the diabetic condition could be augmented primarily from astaxanthin contained in carotenoids. This research examines and compares the influence of WSSP and AST complement on Homeostatic Model Assessment-Insulin Resistance (HOMA-IR) level and Total Antioxidant Capacity (TAC) induced high-fat diet streptozotocin (HFD-STZ) in T2DM rats. WSSP 0.89gr/200gr/d (X1) and 1.77gr/200gr/d (X2) groups; and AST supplement 0.09mg/200gr/d (X3) groups were compared with both of positive (K1) and negative (K2) groups. The treatments were administered orally for 21 days to 25 Wistar rats which each group consisted of 5 rats. HOMA-IR and TAC levels were measured by ELISA and ABTs method respectively. TAC levels significantly increased in treatment groups than K1 group (p = 0.008). The increase in the TAC level of the X2 group was greater than the X1 group (p = 0.017). HOMA IR levels were significantly lower in treatment groups than K1 group (p = 0.009). X2 group had a greater decrease in HOMA IR levels compared to X1 (p = 0.016). In consequence, the research findings show a utilitarian effect of WSSP in increasing TAC and decreasing the HOMA-IR index. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf; text/xml |
| اللغة: | English |
| العلاقة: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1684/1903Test; https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1684/1938Test; https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1684/1939Test; https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1684Test |
| DOI: | 10.5219/1684 |
| الإتاحة: | https://doi.org/10.5219/1684Test https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1684Test |
| حقوق: | Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences ; https://creativecommons.org/licenses/by/4.0Test |
| رقم الانضمام: | edsbas.9D50CFDC |
| قاعدة البيانات: | BASE |
| DOI: | 10.5219/1684 |
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